Description
Indulge in the perfect summer treat with this homemade Strawberry Shortcake recipe. Tender, flaky shortcakes are filled with juicy strawberries and pillowy whipped cream for a delightful dessert that captures the essence of the season.
Ingredients
Scale
Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into cubes)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (lightly beaten)
Strawberries:
- 1½ pounds fresh strawberries (hulled and sliced)
- ¼ cup sugar (for strawberries)
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare Strawberries: Combine sliced strawberries with ¼ cup sugar and let sit for 30 minutes.
- Make Shortcakes: Preheat oven. Mix dry ingredients, cut in butter, add wet ingredients, shape, cut, and bake.
- Whip Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Slice shortcakes, add strawberries, whipped cream, and more strawberries. Serve immediately.
Notes
- For best results, use cold butter and don’t overwork the dough.
- You can prepare shortcakes ahead and store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 shortcake
- Calories: 390
- Sugar: 21g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg